Tuesday, August 25, 2009

Corn Salad

This is better if made the day before serving. It's one of my daughter-in-law, Kristen's favorite!

2 (11-ounce) cans extra sweet whole kernel corn, drained
1 cup chopped Vidalia onion
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup mayonnaise
Salt and pepper to taste
1 tomato, chopped
Combine all ingredients except tomato in large glass bowl. Stir to combine. Refrigerate overnight. At serving time, stir in tomato. Yield: 8-10 servings.

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